Kiwi7.5" Chefs Knife, #22

I've used this about a 1/2 dozen times and have to say, it's not bad, and well worth the money. Granted it's not like my Kurosaki Senko Ei SG2 Nakiri - but then again it's 24 TIMES Less the cost of my Kurosaki.I used it to cut/chop Onions, Potatoes, Celery, Broccoli, Peppers, minced Garlic, Zucchini, and even tougher items like Sweet Potatoes and Carrots.This has held up good, the blade is a little flimsy but easily manageable, too. Only thing I question is the longevity of the sharpened blade. But for ONLY $10 bucks, there is no way that you'll find anything better out there. As with all my knives I keep this clean, washing after use, keeping the wood out of the water when soaking; then dry.DEFINITELY a good value, reminds my of my old Victorinox Chef's knife, which was way under price for a Chef's knife compared to the higher competitors, but just as tough as them.

The best non expensive chopping knife .Holds the edge and is easy to sharpen if needed . Chopping veggies is a breeze!

For home chef's who have family members that seem to like cutting bricks with your favorite knives. The Kiwi line of knives are not heavy duty by any stretch, but they cuts straight with no wander. Not much on weight compared to my typical chef knives. It does a quick job with most vegetable's (cucumbers, greens and celery), but carrots will need just a little more effort. Meat prep was not as confident (dicing) due to the light weight. The slicing does stick a little, the speed of cutting makes up for that. The edge is decently sharp out of the pack. The hardness of the edge is not as tough as my typical chef knives, but I've used softer knives and this is a bit better than them. Touch ups will still be frequent with the straightening/sharpening rod or steel. It was easy enough to bring back a work edge and there is no metal loss like some cheapo knives I've found in a dollar store. To give a level of where in quality it is, I can sight that I've prepared dinner about a half dozen times so far and didn't need too much edge clean up. The bamboo cutting board does punish that edge easily. Any cheapo kitchen blade will need frequent sharpen before or after used, this knife is not bad. Caution should be exercised if you have a "V" slot type sharpeners as it will certainly make metal shreds. The coarse bottom surface of a ceramic cup is more than enough to put an edge back on it.

Best knife ever! Lightweight, sharp and perfect for cutting vegetables, fruit and meat. Just don’t use them to chop bones!

Kiwi chef knifes are the best! This one is my least favorite though. It is thicker then the other chef knives of this brand. Metal is thin but solid.

Incredibly sharp out of the box. Has a nice feel and heft to the weight of it without being tiring to use for larger meal prep. While i read the blade can be thinner than most comparable ones, it’s stiff enough to perform well for any veggie prep I’ve been using it for.For the cost it’s one of the best values you can buy, and Kiwi is a brand I’ll be returning to so I can try their different knife shapes.

Sharp, light, thin, easy to sharp, absolutely a great value! This is the main knife we are using for the last 5 years. Great in cutting meat, vegetables and other food. Don't use it for chpping since it is very thin. We have two in my home, and sent two out to friends. BTW, I am a Chinese, this is better than most of Chinese knives. Try it, you won't regret.

I had a brief spree of buying and experimenting with several different knives, and so waited about 6 months before writing this review. I must say, this inexpensive Thai knife has become my absolute favorite! It is thin and sharp, so glides right through vegetables with almost no resistance. I have several heavier European-style knives made of really good quality steel, and they just really don't provide as satisfying and smooth a cut as this delightful, lightweight Kiwi. Even though thin, the width of the blade gives it great stability, and surprisingly good balance. Yet, it's not as bulky as other Asian-style vegetable cleavers I've seen. I like the relative flatness of the blade curve, and find it much easier to chop and mince. Also, the straight flat back of the knife works great as a scooper and scraper of the cutting board. I have come to admire it's simplicity, and marvel at it's perfect functioning. Sharp, comfortable, and very affordable. When getting ready to cook dinner, this is the one I grab now.